Mushroom Polenta Canapés
By japaulson
Nutty Gruyère cheese complements earthy mushrooms on these polenta canapés. Dry vermouth and fresh thyme round out the sophisticated flavors.
Ingredients
- POLENTA:
- 4 1/2 cups water
- 1 1/2 cups quick-cooking polenta
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon butter, melted
- 1/2 cup (2 ounces) Gruyère cheese, shredded
- TOPPING:
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon butter
- 1/3 cup shallots, thinly sliced
- 1/8 teaspoon crushed red pepper
- 1 cup (3 1/2 ounces) shiitake mushroom caps, sliced
- 1 cup (3 1/2 ounces) cremini mushrooms, sliced
- 1 teaspoon dry vermouth or dry white wine
- 1/2 teaspoon fresh thyme, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) Gruyère cheese, shaved
Details
Adapted from find.myrecipes.com
Preparation
Step 1
Polenta:
Bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk.
Reduce heat to low; cook 3 minutes or until thick, stirring frequently.
Spoon polenta into a 13 x 9 inch baking pan coated with cooking spray, spreading evenly.
Press plastic wrap onto surface of polenta; chill 1 hour or until firm. Will keep up to 2 days.
Preheat broiler.
Invert polenta onto a baking sheet coated with cooking spray.
Cut polenta into 36 rectangles on baking sheet.
Broil 5 minutes. Turn polenta over.
Brush polenta with 1 tablespoon butter. Broil 5 minutes.
Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
Topping:
Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds.
Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally.
Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.
Topping can be prepared a day in advance.
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